| Violation Date |
Code |
Description |
| 2019-01-09 |
46 |
4-603.16 rinsing procedures - c a rinsing solution shall immediately follow a washing solution when using the 3-comp sink and immediately preced a sanitizing solution. -0- |
| 2019-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed middle walk in cooler with lower left corner peeling back on door. -0- |
| 2019-01-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed overstacked tomatoes and cut lettuce in prep unit at cook line to the far right still having issues with cold holding. today, cut lettuce and tomatoes were cold holding at 44-45 |
| 2019-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one metal pan stored in steam well and other metal pans stored as clean with buildup inside food contact surfaces. cdi - pic went through clean metal |
| 2019-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed buildup on handles and basin of handsink nearest walk in coolers at beginning of inspection. cdi - pic instructed cleaning of handsink. -1- |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit at prep line cold holding tcs foods at 54-63f. cdi - pic voluntarily discarded food and adjusted cooler that was last serviced 2 days ago, per pic. -1.5- |
| 2018-10-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and dining room. repeat -1- |
| 2018-10-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed f |
| 2018-10-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no time stamp on fries alre |
| 2018-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on reach in and walk in gaskets and shelving throughout the facility, behind the press bar of soda dispensers in dining room and at drive th |
| 2018-10-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on ceiling vent over rear handsink and s |
| 2018-10-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed roof leaking in outside storage area on to-go coffee containers. repeat -.5- |
| 2018-05-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the sanitizer compartment of the 3-comp sink at the piping underneath. -1- repeat |
| 2018-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on chicken breading station reach in freezer. -0- |
| 2018-05-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper products stored under leaking ceiling in outside storage closet. -0- |
| 2018-05-16 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed painted, long fingernails on food employees without gloves. cdi - pic reviewe |
| 2018-05-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room. -0- |
| 2018-05-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed start times not recorded on |
| 2018-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken and chicken patties hot holding at 131f and 109f, respectively. cdi - pic voluntarily discarded. -1.5- |
| 2018-05-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees taking payments and then plating food for orders without handwashing. cdi - pic instructed food employees to wash hands at the appropriate times. -2- |
| 2018-02-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed flour bags being stored below raw chicken in the walk in cooler. some of the bags showed signs of moisture exposure. |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 pans stored clean with visible food debris on them. cdi- items were set aside for recleaning. |
| 2018-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the underside of shelving above the steam wells, on the table where the bun toaster is located, around the flat top grill an |
| 2018-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw marinated chicken being stored above bags of flour in the raw chicken walk in cooler. pic indicated these flour bags are used strictly for breading raw chicken. cdi- storage |
| 2018-02-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cabinetry below the customer soda machine in poor repair.6-501.12 floors, wal |
| 2018-02-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the plumbing at the underside of the hand sink nearest the walk in coolers. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the tops of the biscuit ovens, the sides of the flat top grill, the thermostat control area of the flat top grill, the insid |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken hot holding below 135f under heat lamps. cdi- product was discarded. |
| 2017-10-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried chicken that had just finished cooking with temperatures below 165f in some areas of the food. cdi- product wa |
| 2017-10-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed debris accumulation at the base of the thermometer probe. cdi- product was cleaned. 4-602.11 clean the equipment and utensils used with nontcs |
| 2017-10-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees not removing gloves after placing frozen uncooked proteins into fryer baskets. cdi by instruction, employees changed gloves. |
| 2017-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stack of single service coffee cups at drive through window displayed with lip contact surface exposed. |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on drying rack above three compartment sink. |
| 2017-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled cajun seasoning shakers near hot holding wells. |
| 2017-06-28 |
19 |
. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of chicken supremes and pan of cajun filets got holding below 135f. cdi: product voluntarily discarded. |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink being used as a dump sink. cdi: employees instructed to use handsinks for handwashing only. |
| 2017-02-13 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed paper flour bags in the raw chicken walk in cooler with moisture on them. cdi- product discarded. |
| 2017-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried debris accumulation on the can opener blade. cdi- item set aside for recleaning. 4-602.11 clean the equipment and utensils used with nontcs fo |
| 2017-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken filets and kielbasa sausage hot holding below 135f (see chart). cdi- products discarded. |
| 2017-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed water pooling on the floor inside the raw chicken walk in cooler. pic indicated the water is leaking from the compressor unit. repair. |
| 2017-02-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the chemical dispensing unit at the 3 compartment sink. |
| 2017-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the biscuit reach in cooler shelving, inside the reach in freezer near the fryers, around the flat top grill and behind the |
| 2016-10-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. grouting missing in between floor tiles throughout kitchen making it difficult to clean |
| 2016-10-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of food debris from walk in cooler shelves and crumbs from inside reach in freezer. |
| 2016-10-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on the tea brewing prep sink. cdi - relocated into santiizing solution. |
| 2016-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage gravy holding below 135f in steam well. cdi - discarded. |
| 2016-06-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. grouting missing in between floor tiles throughout kitchen and water pooling under floo |
| 2016-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. crumbs and food debris in bottom of reach in freezer and flour on wire shelf iin walk in cooler. clean all. |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. one wire shelf in walk in freezer with chipping paint. replace. |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiople metal food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-01-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored on shelf above lemonade and mac n cheese in walk in cooler. cdi - tomatoes moved to bottom shelf. |
| 2016-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf ice dumped in handsink near dish area. do not dump drinks or ice in handsink; handsinks are for handwashing only. cdi -by instruction. |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken breast and chicken tenders holding below 135f under heat lamps. cdi - items reheated to 165f+. |
| 2016-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed a badly damaged gasket on reach in freezer door near fryers. replace gasket. |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on wire shelving in walk in cooler. clean. |
| 2016-01-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. grout missing between floor tiles throughout. repair. |
| 2015-09-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. loose/missing floor tiles near ice machine and grout missing throughout. repair. |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed crumbs and debris in bottom of reach in freezer; build up on wire shelving in walk in cooler and walk in freezer. clean all. |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on drying rack. separate to allow air drying. |
| 2015-09-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee wearing a braclet in the kitchen while working with food. cdi - removed. |
| 2015-06-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under cooking equipment. clean ceiling tiles and hvac vents where needed.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: regrout floor tiles where needed.6-501.11 rep |
| 2015-06-01 |
47 |
4-602.13 nonfood contact surfaces - c: clean areas under counter top cooking equipment. clean door gaskets on walk in cooler. clean shelving where needed. |
| 2015-06-01 |
38 |
2-402.11 effectiveness-hair restraints - c: all employees must wear proper hair restraints such as hats, visors, or hair nets when handling foods. this includes packing bags. |
| 2015-06-01 |
36 |
i6-501.111 controlling pests - pf: elmininate flies from kitchen and gnats from self serve drink machines/ tea urns. |
| 2015-06-01 |
6 |
2-301.14 when to wash - p: observed employee handling trash and not washing hands before handling food items. cdi-manager spoke to employee about when to wash hands |
| 2014-10-24 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2014-10-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed a frayed strainer and a few deep grooves on the cutting board. cdi by instruction. |
| 2014-10-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all ready to eat foods shall be hot held at 135f or above. observed the chicken supremes hot holding on the prep line at 121f. cdi- chicken su |
| 2014-10-24 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wipng cloths shall be stored in sanitizing solution when not in use. observed a wet wiping cloth being stored with the paper towel refills under the cash register. |
| 2014-10-24 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee belongings and foods shall be stored in a designated area. observed an employee drink being stored with the seasonings. |
| 2014-03-13 |
45 |
general comment: observed a cracked gasket on the interior of the reach in cooler by the grill.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-03-13 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in a sanitizing solution. observed a wet wiping cloth by the grill. cdi- wet wiping cloth was placed in a bucket of sanitizer. |
| 2014-03-13 |
22 |
3-501.19 time as a public health control - p,pf. observed two pans of chicken on the hot holding table. one with a throw out time of 11:45am at 11:50am, and one with no time written on the tilt board. cdi- pic stated that the chicken with no tilt label ha |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed cut tomatoes and shredded cheese cold holdin |
| 2014-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed white residue on the pepsi max zero dispenser in the dining room. cdi- dispenser nozzle was ta |
| 2014-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. all foods shall be stored in order of final cook temperature. observed raw eggs being stored over ready to eat ham in the reach in cooler by the grill. cdi- eggs were moved |
| 2013-12-12 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed wet wiping cloths throughout the facility. cdi-wet wiping cloths were removed. |
| 2013-12-12 |
14 |
al in use utensils shall be sanitized every 4 hours to prevent contamination. pic stated that his in use utensils used for making biscuits were only washed every night. cdi by instruction. |
| 2013-12-12 |
6 |
hands shall be washed before donning on a new pair of gloves. observed an employee change gloves without a handwash in between. cdi- employee removed her gloves, washed her hands, and then donned on a new pair of gloves. |
| 2013-07-01 |
14 |
food contact surfaces shall be clean to sight and touch. observed residue on the self service machine in the kitchen and on the self service tea making in the dining room. cdi all nozzles were removed and properly sanitized. r |
| 2013-07-01 |
37 |
all food and food products shall be stored at least 6 inches off the floor. observed magnasol and fryer oil being stored on the floor. cdi both the magnasol and fryer oil were properly stored on a shelf 6 inches off the floor. |
| 2013-07-01 |
39 |
all wet wiping cloths shall be stored in sanitizing solution when not in use. observed several wet wiping cloths throughout the facility. cdi all wet wiping cloths were properly stored in sanitizing solution. |
| 2013-07-01 |
54 |
all employee personal items shall be stored in a designated area. observed employee cell phone on the food prep table. cdi. |
| 2013-07-01 |
41 |
general comment: all in use utensils shall be properly stored with their handles up and out of the food. observed the handle of the flour in the flour. cdi- flour scoop was properly sanitized. |
| 2013-04-18 |
45 |
equipment shall be maintained in good repair. observed several torn gaskets. observed a leaking fryer. observed a leaking reach in freezer. orbserved the heat lamps closest to the cash register not working. |
| 2013-04-18 |
43 |
store single service use articles off the floor to prevent contamination. observed single service trays on the floor. cdi trays were moved to racks 6in off the floor. |
| 2013-04-18 |
39 |
wet wiping cloths shall be stored in sanitizing solution between uses. observed a wet wiping cloth on the fryer table. |
| 2013-04-18 |
14 |
food contact surfaces shall be clean ti sight and touch. observed build up on the customer ervice pepsi nozzle and the sweet tea nozzle. cdi- both nozzles were removed and propperly cleaned. |
| 2013-04-18 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwashing sign at the handwash sink in the kitchen. cdi handw |
| 2013-02-12 |
37 |
|
| 2013-02-12 |
8 |
provide hand drying means at each handsink. observed automatic dispenser not properly functioning; as mentioned at previous inspection. cdi- fixed while on site. |
| 2013-02-12 |
20 |
maintain foods cold at 45 f or below.observed romaine lettuce 56 f and sliced tomatoes 50 f in top of prep unit on line. cdi by replacing with cold product from walk in cooler. |
| 2013-02-12 |
22 |
properly label blanched fries per written procedures. observed tray of blanched fries labeled to be discarded at 10:10 am. time was 2:00 pm. fries discarded. |
| 2013-02-12 |
39 |
all cloths used for cleaning must be stored in sanitizer once they become soiled and/or wet. observed several soiled /damp cloths on surfaces in kitchen. |
| 2013-02-12 |
43 |
store single use articles off floor to prevent accidental contamination. observed tea jugs on floor of freezer. moved to shelf immediately. |
| 2013-02-12 |
45 |
observed several split gaskets in refrigeration units. |
| 2013-02-12 |
47 |
observed mold / slime build-up on non-food contact surfaces of self serve ice dispenser at drink station. |
| 2013-02-12 |
53 |
maintain floors and walls clean. floor under ice machine around drain with mold build-up. wall under rear handsink with rust stains and slime build-up from leaking plumbing. repair plumbing leak and clean floors and walls. |
| 2012-10-09 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-10-09 |
35 |
properly label all foods that are not readily identifiable. observed large container of flour unlabeled. cdi by labeleing. |
| 2012-10-09 |
38 |
(a) food employees shall keep their fingernails trimmed; filed; and maintained so the edges and surfaces are cleanable and not rough. (b) unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails |
| 2012-10-09 |
39 |
all cloths used for cleaning must be stored in sanitizer once they become soiled and/or wet. observed several soiled/wet white linens on shelf under front counter. cdi by placing in bin to be laundered. |
| 2012-10-09 |
20 |
maintain all cold foods 45f and below. observed individual creamers labeled keep refrigerated 61-65f in container on counter near drive thru area. cdi by placing in refrigeration and bringing out new cold product for use. observed romaine lettuce 48-50 |
| 2012-10-09 |
47 |
general cleaning needed of non-food contact surfaces including table under grill station; dry storage shelf and shelving in walk in cooler. |
| 2012-10-09 |
54 |
properly clean ceiling vent over back hand sink. observed with dust/grease accumulation. |
| 2012-10-09 |
46 |
water in wash vat of 3 compartment sink must be maintained at least 110f. observed water in sink 87f. cdi by emptying and refilling. |
| 2012-10-09 |
8 |
provide soap and paper towels at all handsinks to facilitate proper handwashing practices. observed both hand sinks in kitchen with no paper towels upon arrival (automatic dispenser not properly functioning). cdi by placing a roll of paper towels at eac |